I find that making chili is fairly difficult for me. Usually they end up too bland, too chunky, too not palatable. Frankly, I would love to recreate the Kroll’s chili, but I haven’t reached that level of amazingness yet. This cajun chili is a favorite for Gil. It is pretty mild, which is good for the non-spicy chili lover.
1 lb ground Cajun sausage (we use Jordandal Farms sausage)
1 small white onion, diced
1 green pepper, diced
1 tsp minced garlic (heaping)
1 14.5 oz can pinto beans
1 14.5 oz can diced tomatoes, undrained
1 8 oz can tomato sauce
2 tbl chili powder
1 tbl honey
1 tsp cumin
1 tsp dried oregano
1 tsp dried parsley
In a dutch oven, brown the sausage with onion, green pepper, and garlic over medium heat.
Meanwhile, puree half the beans with the bean liquid in a food processor/blender. Drain and rinse the remaining half of beans. Add both to the browned meat mixture. Add remaining ingredients.
Simmer for at least 30 minutes before serving.